Variations of autumn quiche

Ingredients for 2 servings:

• 200 g flour
• 100 g butter
• 1 tsp, leveled salt
• 40 ml water
• Fat for the molds
• 1 small leek(s)
• 1 m.-sized onion(s)
• some butter
• 30 g raw ham, diced
• 1 egg(s), size M
• 2 tbsp, heaped sour cream
• 20 ml long-life cream
• Salt and pepper from the mill
• nutmeg
• 2 tbsp, heaped Emmental cheese, grated
• 100 g mushrooms, brown (stone mushrooms)
• 1 large onion(s), red
• 1 small garlic clove(s)
• 3 slices of bacon
• 1 egg(s), size M
• 2 tbsp, heaped sour cream
• 20 ml long-life cream
• Salt and pepper from the mill
• 2 tbsp, heaped Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

1 dough, 2 fillings.

Makes 4 tart tins, each 10 cm in diameter. For the dough, knead all the ingredients together. Grease the tins and line them evenly with the dough. For filling 1, cut the leek into thin rolls and the onion into thin rings. Brown the ham cubes in butter, add the leek and onion, and fry. Season with salt, nutmeg, and pepper. Mix the egg with the cream and sour cream well, and season with salt. Fill the fried ingredients into the dough-lined tins and pour the egg mixture over them. Sprinkle the Emmental cheese over the top. For filling 2, cut the bacon into thin strips and the onion into thin rings. Cut the mushrooms into thin slices, season with salt and pepper, and fry everything. Mix the egg with the cream and sour cream well, and season with salt. Fill the fried ingredients into the dough-lined tins and pour the egg mixture over them. Sprinkle the grated Gouda over the top. Bake the ramekins on the middle rack of the oven at 150°C (fan oven) until the surface is golden brown but not too dark. This takes about 20-30 minutes. Serve warm.